Cabernet Sauvignon

Complex aromas of tobacco, cherry, cassis, violets, mint and cinnamon spice greet the nose. On the palate there is a sensation of satin with the current, blueberry and dark spice flavors mingling along with subtle barrel notes.

The 2005 Preston Cabernet was voted “Best Cabernet & Best Red Wine in Napa Valley” at the 2007 California State Fair. This new vintage is sure to be a collector’s item from the highly regarded 2005 vintage.

This blockbuster Rutherford Bench Cabernet has a dense core of blackberry, olive and black licorice on the palate with ample tannins, good acidity and a lingering fruit finish.

With a seductively aromatic nose of black truffle, cedar and mulberry this Morisoli Cabernet has suggestions of mint, dusty earth and leather. On the palate, there are deep, focused flavors of black cherry, wild blackberry, dark plum and chocolate. “Classic Napa Cabernet,” says Winemaker Brooks Painter. Drink now-2015.
 

A PLATINUM MEDAL Cab that is sure to please. Consume now, or allow to age in your cellar and this cab will soon become your favorite as well and capture the attention of even the most discerning of wine connoisseurs.

Some of California’s most sought-after and expensive wines come out of the Rutherford AVA, the historical core of the Napa Valley and from where V. Sattui has been producing Preston Vineyard Cabernet Sauvignons for more than thirty-three years.

The wine has a clear fix on varietal character, with distinctive blueberry, tobacco and black olive flavors that are ripe and complex. There are intriguing hints of violets, cocoa and spice, a slight minty edge and fine overall balance.

Sourced from the finest blocks of the exquisite Preston and Morisoli Vineyards, this Reserve Cabernet impresses from the first sniff. Only 300 cases produced!

This blockbuster Rutherford bench Cabernet has a dense core of blackberry, olive and black licorice on the palate with ample tannins, good acidity and a lingering fruit finish.

Enjoy this fruit-driven youngster throughout the decade with steaks, roasts and stews.